Professional chefs increasingly use induction, particularly for its lightning-fast boiling speeds, precise temperature control, and cooler kitchen environments. While traditional gas ranges remain dominant for high-heat searing and flame-based techniques, many top-tier and eco-conscious chefs are adopting induction technology.
Green is part of a growing cohort of professional chefs and home cooks who are ditching gas burners in favor of induction stoves, driven by everything from personal choice to policy. A number of cities and states in the U.S., concerned with the health and climate impacts of gas stovetops, are taking action.
Yes, induction hobs can theoretically interfere with pacemakers because they generate strong electromagnetic fields to heat cookware. However, this risk is very small. Experts advise keeping a safe distance of at least 2 feet (60 cm) from the cooktop when it is turned on to prevent any potential disruption.
Five Chefs who say “Yes” to induction cooking
“It's so much safer. I have kids, right, and you can literally touch everything around it [the cooking area on the cooktop].” says Chef Ming of induction cooking. “And, you don't have to worry about the flame if you want to make stock overnight.
For a long time, gas was the default in pro kitchens for one reason: it felt like control. Flame size looked like heat, and cooks learned to read it. But induction has quietly flipped the script—because it offers more control, less heat waste, and a cleaner, safer kitchen without giving up performance.
From Michelin kitchens to home wok burners, induction delivers consistency that gas can't match.
While induction cooktops offer incredible speed and energy efficiency, their primary drawbacks include a higher upfront cost, the need for magnetic cookware, and a glass surface that requires careful handling. They also lack the visual flame of gas stoves and are unusable during power outages.
It's expensive (but not wildly so)
Wells makes the great point that while induction technology appliances “are, on average, a bit pricier than gas or electric stoves, they're not some Veblen good meant for image-conscious elites.”
When designing his own New York City kitchen, celebrity Chef Bobby Flay chose a platinum series stainless steel BlueStar oven gorgeously trimmed in antique brass. Did you know you can choose from 750 colors to configure your knobs, trim, and oven color? You can also customize your burner options.
An induction stove requires cookware with a magnetic, ferromagnetic base to generate heat. If a magnet does not stick strongly to the bottom of the pot or pan, it will not work on an induction cooktop.
We also compile data on the temperature ranges of gas, electric, and induction burners. On average, induction cooktops reach a maximum temperature of 643°F, compared to just 442°F for gas. While radiant electric cooktops can get hotter—753°F on average—they take a lot longer to cool down.
There has been concern about the use of induction hobs by people with pacemakers. The British Heart Foundation (BHF) advises staying at least 60cm away from an induction hob, far enough to ensure the high-frequency electromagnet doesn't interfere with the heart device.
With a pacemaker, you must avoid devices that emit strong electromagnetic or magnetic fields, as these can interfere with your device's signaling. Always keep any electrical device, antenna, or motor at least 6 to 12 inches away from your pacemaker site.
Many professional chefs historically preferred gas because it provides visible flame and immediate control. However, many chefs today also use induction because it heats faster and offers extremely precise temperature control. Both gas and induction can produce professional-level cooking results.
Induction cooking is safer
These pollutants are especially dangerous to children and our elders. A recent study showed that 12.7 percent of childhood asthma in the U.S. is attributable to gas stove use. Gas also stoves emit benzene, a harmful chemical that is linked to leukemia and other types of cancers.
Why is California Phasing Out Gas Appliances? California regulators, especially the South Coast Air Quality Management District (AQMD), are enforcing rules to phase out gas appliances to reduce harmful pollutants called nitrogen oxides (NOₓ).
Bobby Flay's 10-year marriage to actress Stephanie March ended in 2015 following allegations of infidelity, with reports alleging he had a three-year affair with a young assistant, Elyse Tirrell. March was reportedly left "sobbing uncontrollably" upon learning of the betrayal, and the divorce became contentious over a prenuptial agreement.
Not only is it dual-fuel for versatility, the Monogram 36" Professional Range, (Gwyneth Paltrow's exact model), features four burners and an additional griddle for pro sizzling and searing, for everyday cooking to expert hosting.
Yes, Bobby Flay drinks alcohol and has shared his appreciation for various spirits and wines on multiple occasions.
Many people avoid or oppose labor induction because it forces the body into labor before it is ready. This can lead to the “cascade of interventions”, where the process causes more intense pain, increases the likelihood of a C-section or assisted birth, and limits maternal movement.
Radiation from induction cooktops is not considered harmful for the vast majority of people. These appliances emit non-ionizing, low-to-medium frequency electromagnetic fields (EMF). This type of energy lacks the power to damage DNA or cells, meaning there is no known link to cancer.
If you are a working professional who is not willing to spend most of your time in the kitchen, consider buying an electric induction cooktop. But if you enjoy cooking and like a more slow, precise, and elaborate cooking process, you may invest in a traditional gas stove.
Induction cooktops typically last 10 to 15 years. Because they use electromagnetic coils rather than direct heating elements, they experience less thermal wear and tear. Lifespan is generally measured in 2,500 to 10,000 working hours, which equates to over a decade of daily home cooking.
Yes, induction cooktops are generally very safe and offer significant health benefits. Unlike gas stoves, they do not release toxic fumes (like carbon monoxide or nitrogen dioxide) into your indoor air. However, they do use magnetic fields, which requires special consideration for a few individuals.